Gingerbread Cookies

Gingerbread Cookies are a classic and beloved holiday treat, known for their warm spices and tender texture. This recipe creates a thick, slightly sticky dough that produces soft yet chewy cookies perfect for decorating or enjoying as is.

You’ll love these cookies because of their balanced blend of ginger, cinnamon, allspice, and cloves, which creates a rich, traditional flavor. The dough benefits from being chilled to improve handling and flavor development. Baking times are adjusted based on cookie cutter size to achieve either soft or crisp textures.

Ingredients

• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 10 tablespoons (142g) unsalted butter, softened
• ¾ cup (150g) packed light or dark brown sugar
• ⅔ cup (160ml; about 200g) unsulphured or dark molasses
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• Optional: icing or buttercream for decorating

Instructions

1. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat butter on medium speed for 1 minute until smooth and creamy.

3. Add brown sugar and molasses, beating on medium-high until creamy and combined, scraping down the sides of the bowl as needed.

4. Beat in egg and vanilla extract on high speed for 2 minutes, scraping as necessary. The butter mixture may look slightly separated; this is normal.

5. Reduce mixer speed to low and add the flour mixture gradually, beating until just combined. The dough will be thick and slightly sticky.

6. Divide dough into two equal portions, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 3 hours, preferably overnight. Chilling is crucial.

7. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.

8. Remove one dough disc, generously flour a surface and rolling pin, roll dough to ¼-inch thickness. Handle cracking edges by picking up and gently molding back with fingers.

9. Use cookie cutters to cut shapes, placing cookies 1 inch apart on baking sheets. Re-roll scraps and repeat with the other disc.

10. Bake smaller cookies (under 4 inches) for about 8 minutes; larger cookies for 11 minutes. Rotate pans halfway through baking to ensure even cooking.

11. Remove cookies from oven, let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

12. Decorate as desired with icing or buttercream once cooled.

13. Store cookies in an airtight container at room temperature for up to 1 week.

My Best Tips for Success

• Thoroughly chill dough to prevent sticky mess and improve texture.

• Use unsulphured molasses for a balanced flavor without bitterness.

• Take care when rolling because dough is stiff; cooling helps manage cracks.

• Rotate cookie sheets for even baking in ovens with hot spots.

• Use room temperature egg for better incorporation.

Delicious Variations to Try

• Add a pinch of nutmeg or cardamom to deepen spice profile.

• Use honey or maple syrup in place of molasses for different sweet notes.

• Mix in finely chopped crystallized ginger for extra zing.

• Frost with royal icing for classic decorated gingerbread look.

• Add sprinkling of sanding sugar before baking for sparkle.

Frequently Asked Questions

How long should I chill the dough?

At least 3 hours, ideally overnight for best rolling and flavor.

What causes cookies to spread?

Warm dough, too little flour, or insufficient chilling causes spreading.

Can molasses be substituted?

Molasses gives crucial flavor; honey or maple syrup can be substituted but will change taste and texture.

How to keep cookies soft?

Bake until just set and cool on sheet before moving to racks.

Are gingerbread cookies good for decorating?

Yes, when chilled and rolled correctly, they hold shape well for decorating.

Gingerbread Cookies

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• Author: Emma Hart
• Total Time: 3 hours 36 minutes
• Yield: 24–30 cookies (depending on size) 1x
• Diet: Vegetarian

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Description

Timeless holiday classic cookies with cozy spices and a soft, chewy texture. Rich with molasses, ginger, cinnamon, and cloves, perfect for rolling and decorating.

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Ingredients

Scale 1x2x3x

3½ cups (440 g) all-purpose flour

1 tsp baking soda

½ tsp salt

1 tbsp ground ginger

1 tbsp ground cinnamon

½ tsp ground allspice

½ tsp ground cloves

10 tbsp (142 g) unsalted butter, softened

¾ cup (150 g) packed light or dark brown sugar

⅔ cup (160 ml / 200 g) unsulphured or dark molasses

1 large egg, room temperature

1 tsp vanilla extract

Optional: icing or buttercream, for decorating

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Instructions

1. Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

2. Cream butter mixture: In a mixer, beat softened butter 1 minute until smooth. Add brown sugar and molasses; beat until creamy, scraping the bowl as needed.

3. Add egg and vanilla: Beat in egg and vanilla on high for 2 minutes. The mixture may look slightly separated—it’s normal.

4. Combine dough: Reduce mixer speed to low. Gradually mix in dry ingredients until just combined. The dough will be thick and sticky.

5. Chill: Divide dough in half, shape into discs, wrap, and chill at least 3 hours or overnight for easier rolling.

6. Preheat oven: Set to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

7. Roll and cut: On a floured surface, roll one dough disc to ¼‑inch thickness. Cut with cookie cutters. Re‑roll scraps and continue.

8. Bake: Bake small cookies for about 8 minutes, large ones for 11 minutes, rotating sheets halfway.

9. Cool and decorate: Let cookies rest 5 minutes, then transfer to wire racks. Cool completely before decorating with icing or buttercream.

See also  Chocolate Covered Strawberry Brownies

Notes

Chill dough thoroughly to prevent sticking and improve texture.

Use unsulphured molasses for balanced flavor.

Roll dough when slightly cool for easier handling and accurate shapes.

Bake just until set for soft cookies, longer for crispier.

Store airtight up to one week.

• Prep Time: 25 minutes
• Cook Time: 11 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/30 recipe)
• Calories: 140
• Sugar: 10 g
• Sodium: 85 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg

Keywords: gingerbread cookies, soft holiday cookies, molasses spice cookies, christmas cut-out cookies, classic gingerbread recipe